Carbonara 0246

Carbonara Pasta

Carbonara Pasta

Ingredients Available at Martha’s Vineyard | Serves 2-4


  • 8 ounces Smoking Goose guanciale, diced small (cut into ¼" slices and freeze for 20 minutes to make dicing easier)
  • 1 package Tortello Bucatini
  • 3 ounces Locatelli Pecorino
  • 3 ounces Parmesan Reggiano
  • 3 eggs
  • Salt, to taste
  • Fresh cracked black pepper, to taste


In a large sauté pan over medium low heat, slowly cook guanciale until golden and fat has rendered out, stirring occasionally for 20-25 minutes or more

While guanciale is cooking, bring large pot of water to a boil and add ½ cup kosher salt

Add pasta and cook 3 minutes less than according to directions

Finely shred Pecorino and Parmesan cheese into bowl and mix

In a small bowl, whisk together 2 whole eggs, 1 egg yolk, 2 teaspoons fresh ground black pepper and 2/3 of the shredded cheese

Before draining pasta, reserve 2 cups of cooking water

Drain pasta, do not rinse

Add pasta to the pan with the guanciale and toss to coat, increase heat to high

Add reserved pasta water and bring to a soft boil

Reduce by half, stirring occasionally

Reduce heat to medium low and add the egg and cheese mixture

Cook and stir until sauce thickens and coats pasta, being careful not to boil

Remove from heat and season with salt if needed

Divide between two bowls and garnish with remaining cheese and more fresh cracked black pepper